Coffee and Dark Chocolate Cake (Eggless)

Coffee and Dark Chocolate Cake

INGREDIENTS FOR CAKE:

1. Maida/ All purpose flour- 7 tbsp
2. Coffee powder- 1tbsp + 1 tsp
3. Cocoa powder- 1 tbsp
4. Baking soda- 1/2 tsp
5. Baking powder- 1/2 tsp
6. Refined oil- 1/2 cup
7. Curd- 1 cup
8. Powdered sugar- 5 tbsp
9. Vanilla essence- 1 tsp

INGREDIENTS FOR CHOCOLATE ICING:

• I have used Top's dessert topping chocolate sauce

INGREDIENTS FOR GARNISHING:

1. Colourful gems
2. Eclairs shots
3. Cadbury chocolate (Grated)
4. Choco chips

METHOD:

1. Sieve maida, cocoa powder, coffee powder, baking soda and baking powder together in a bowl. Keep it aside.
2.  Take another bowl.  Add curd and mix it well. Then add powdered sugar, vanilla essence and oil and mix it properly.
3. Now add all dry ingredients little at a time to the curd mixture and mix it well. If your batter is thick you can take little water and add 1 tsp coffee powder in that and add to the batter. 
4. Take pressure cooker, remove whistle and gaskit. Put stand in it and cover the cooker and preheat on high flame.
5. While your cooker is preheating take cake mould, grease it with oil and dust some maida. Now pour the batter. Tap it well to remover air bubbles and place it in cooker.
6. Cook it on low flame for 30-35 minutes.
7. To check the readiness of the cake pierce the cake in the mould with a knife. If knife comes out clean your cake is ready.
8. Once the cake is ready switch off the flame and let the cake in cooker only for 5 minutes. After 5 minutes take out the cake and let it cool completely.

METHOD FOR ICING:

1. When your cake is cool take a plate, invert the mould on plate and tap it your cake will come out. 
2. Now spread that chocolate sauce topping all over the cake and keep it in freezer for 10 min.
3. After 10 min take out the cake and spread the chocolate sauce again.
4. Now garnish it with gems and grated chocolate or toppings of your choice and serve.
5. If you want to eat cold cake then  keep it in fridge for sometime and serve.

NOTE:

             * The consistency of cake should neither be too thick nor too thin. Add water only if it is                         required to attain consistency

             * Always mix the cake mixture in one direction only.